Classic Hearty Vegetable Beef Soup
This classic hearty vegetable beef soup is packed with tender beef, a medley of vegetables, and a rich, savory broth, perfect for a comforting meal.
Equipment
- Dutch oven
- Heavy-bottomed pot
Ingredients
Main Ingredients
- 1.5-2 lbs stewing beef (chuck roast recommended), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 2 stalks)
- 2 medium potatoes, peeled and cubed
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tbsp Worcestershire sauce Optional: for extra depth
Instructions
Instructions
- Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, then sear the beef in batches until browned on all sides.
- Remove the beef to a plate and reduce heat to medium. Add the chopped onion to the pot and cook until softened, then add minced garlic and cook for another minute until fragrant.
- Deglaze the pot with a splash of beef broth, scraping up any browned bits. Return the seared beef to the pot.
- Pour in the remaining beef broth, diced tomatoes, carrots, celery, and potatoes. Stir in dried thyme and the bay leaf, and add Worcestershire sauce if using.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
- Stir in the frozen mixed vegetables during the last 15-20 minutes of cooking. Continue to simmer until the vegetables are tender-crisp.
- Remove the bay leaf, taste, and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and serve.
Notes
This soup is even better the next day! Feel free to add other vegetables like corn or green beans. For a thicker soup, mash some of the cooked potatoes against the side of the pot.